Sole Meuniere

Name: Sole Meuniere
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 16 oz sole fillets (or flounder), patted dry; 1/3 cup all-purpose flour; 4 tbsp unsalted butter (for cooking); 4 tbsp unsalted butter (for the sauce); 1 lemon, juiced; 2 tbsp fresh flat-leaf parsley, finely chopped; 2 tbsp capers, drained; 1 tsp kosher salt; 1/2 tsp white pepper, freshly ground; 4 lemon wedges (for serving)

A French classic of delicate sole fillets dredged in flour and pan-fried in butter, finished with a beurre noisette and fresh lemon sauce. Simple, elegant, and on the table in under 20 minutes.

25 minEasyServes 2380 cal/serving

FrenchDinnerStovetopPescatarianHigh ProteinLow CarbHalal-friendlyPork-FreeAlcohol-FreeCorn-Free

Ingredients

16 oz sole fillets (or flounder), patted dry
1/3 cup all-purpose flour
4 tbsp unsalted butter (for cooking)
4 tbsp unsalted butter (for the sauce)
1 lemon, juiced
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp capers, drained
1 tsp kosher salt
1/2 tsp white pepper, freshly ground
4 lemon wedges (for serving)

Instructions

1

Season 16 oz sole fillets (or flounder) (patted dry) on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground white pepper. Spread 1/3 cup all-purpose flour on a plate and dredge each fillet lightly on both sides, shaking off excess.
2

Heat a large skillet over medium-high heat until hot. Add 4 tbsp unsalted butter (for cooking). When the foam subsides and the butter is lightly golden, add the sole fillets in a single layer.
3

Cook the sole undisturbed for 2 minutes until golden on the first side. Gently flip and cook for 1-2 minutes more until opaque and the internal temperature reaches 145°F (63°C). Transfer to warmed plates.
4

Working quickly, add 4 tbsp unsalted butter (for the sauce) to the same pan. Swirl over medium heat until it turns nutty and brown, about 1-2 minutes. Add 2 tbsp drained capers and stir for 30 seconds.
5

Remove from heat and squeeze 1 juiced lemon into the pan - it will sizzle. Stir in 2 tbsp finely chopped fresh flat-leaf parsley.
6

Immediately pour the beurre noisette over the sole fillets. Serve at once with 4 lemon wedges (for serving).

Questions

Can I make Sole Meuniere dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter (for cooking), 4 tbsp unsalted butter (for the sauce). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Sole Meuniere gluten-free?

Yes. The gluten in this entry is 1/3 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Sole Meuniere keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Sole Meuniere?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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